Yes — you can bake or broil homemade gyoza if you’re short on pan space! They won’t be exactly like classic pan-fried ones, but you can get very good results with the right method. Here are the best approaches, from easiest to crispiest:
⭐ Option 1: Bake in the Oven (Most Reliable, Big Batch Friendly)
This gives you evenly cooked dumplings with lightly crisp bottoms.
How to bake gyoza
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment or lightly oil it.
- Arrange gyoza flat-side down, not touching.
- Brush or spray lightly with oil for browning.
- Bake 18–22 minutes, flipping halfway if you want both sides browned.
- Optional: sprinkle a little water on the tray and cover with foil for the first 10 minutes if you want a softer, steamed texture.
Texture
- Bottoms: lightly crisp
- Tops: tender
- Interior: juicy
⭐ Option 2: Oven “Steam-Fry” (Closest to Real Pan-Fry)
If you want that potsticker effect, try this:
How to do it
- Preheat oven to 425°F (220°C).
- Place gyoza in a lightly oiled metal baking dish.
- Add ⅓ cup hot water to the dish.
- Immediately cover tightly with foil.
- Bake 10 minutes (this steams them).
- Remove foil, brush tops with oil, and bake 10–12 minutes more until crisp.
Texture
- Bottoms: crisp
- Tops: lightly browned
- Interior: extra juicy
⭐ Option 3: Broil for Crispiness (Fastest)
Best if the gyoza are already cooked/steamed or frozen store-bought and you want to crisp them up.
How to broil
- Preheat broiler.
- Oil a foil-lined tray.
- Arrange gyoza flat-side down.
- Broil 3–5 minutes, watching closely — they go from golden to burnt fast.
- Flip and broil 1–2 minutes more if desired.
Texture
- Very crispy outside
- Can dry out easily if overcooked
Want a recommendation?
If you’re cooking raw homemade gyoza in a large batch, go with Option 2 (oven steam-fry) — it gives the best balance of juice + crisp.